Currently unavailable

From Our Community

1 Image

“Fresh from the World Tea Expo I attended a focused tasting of White & Oolong teas hosted by Jane Pettigrew. Hands down this is the best White Tea I have ever tasted. Selling at $300 a pound it...”
Read full tasting note

“This stands apart from other white teas, and I think it’s the teamaster, Eva Lee, and the terroir, being Hawaii-grown and handmade. The voluminous tricolor leaves are bold and aromatic with rich...”
Read full tasting note

“I want to point out, first, that the directions for steeping this tea call for 4 minutes and 208F water. This seems to me a good sign, since hotter water and longer steep times work way better for...”
Read full tasting note

From Tea Hawaii

Origin: Hawaii Island, Hawaii, USA, teahawaii.com

Forest-grown in the Tea Hawaii Tea Garden at 4000 ft elevation, near the active Kilauea Volcano’s summit. The tea plants flourish under a canopy of Ohia trees and Papuu ferns. The freshly-picked leaves are processed in Volcano Village. Because it was grown and processed in Hawaii, this white tea’s flavor profile is a singular experience. The leaves are long, loose and downy, and they brew into a rich, clear gold infusion. The flavor of the brew is deeply satisfying and delightfully floral through multiple steepings.

As a high-elevation tea and as a Hawaii-grown product, this oolong has an incredibly pure growing environment and a unique set of weather patterns as the basis for its terroir. The soil is fertile and acidic (precisely what tea plants need) and the water, air and soil are amongst the cleanest on Earth.

Eva Lee, teamaster of Tea Hawaii, belongs to a collective of local tea growers that has joined together to promote their products. Eva also processes an Hawaii-grown Makai Black tea with leaves from Hakalau Tea Garden and a Mauka Oolong from Volcano Tea Garden. She sees her role as helping growers bring their teas to fruition and customizing teas to suit the needs of tea vendors and drinkers. Now is the ideal time to taste Hawaii-grown tea and provide feedback to suppliers and growers in order to shape the future of Hawaii-grown tea.

5 Tasting Notes

Fresh from the World Tea Expo I attended a focused tasting of White & Oolong teas hosted by Jane Pettigrew. Hands down this is the best White Tea I have ever tasted. Selling at $300 a pound it is without a doubt a luxury tea. The Mauka Oolong was way up up there as well. Worth checking out this great farm!

This stands apart from other white teas, and I think it’s the teamaster, Eva Lee, and the terroir, being Hawaii-grown and handmade. The voluminous tricolor leaves are bold and aromatic with rich floral notes — and so full of life! The third steep, at five minutes, is still a clear bright gold and very flavorful. A layer of greenness, like a fresh meadow, is there to support the florality. The umami I found in the black and oolong teas from Tea Hawaii is present in this white version, as well. What I describe as that satisfying, savory quality must be rooted in the freshness of the leaf. Those are the things which stood out, to me, as very notable and special about Tea Hawaii’s Forest White.

And @teasquared, yes, after the liquid cooled a bit, I did get definite roses, and perhaps the chardonnay, too. If I drank more wine, I’d know better. :)

And about that immaculate freshness ….. I am sure I have never had camellia sinensis tea this fresh. Which means that it hasn’t had time to absorb the ambient aromas from months of travel, packed in various containers which are opened and closed all over the world. Some of what we taste in tea from China, for instance, is travel-acquired. We may have come to think of it as the taste of tea. Now, having tried three extremely fresh teas from Hawaii, I think perhaps not.

As to how my sister got these Hawaii-grown teas, which are not available anywhere online at this time, to send me for my birthday (thank you, Chrissy!): she reports that she went to teahawaii.com and emailed them, then mailed a check. I don’t know what she paid, but if you want to find out how fresh tea tastes (or perhaps how tea really tastes) it may be worth it.

I want to point out, first, that the directions for steeping this tea call for 4 minutes and 208F water. This seems to me a good sign, since hotter water and longer steep times work way better for me with white teas than the reverse. I did fudge the temp slightly because I was making it in the Breville which doesn’t have a 208 setting. So I’m steeping at 205.

I have to agree with some of the other notes — this is an unusual tea. The dry leaf has a completely different fragrance than that of other white teas. No woodiness or plantiness, no sharp notes. It’s a rich and round aroma that I can only guess comes from the volcanic soil. Yes, I do smell cocoa. And yes, I do smell raisins. I smell one other thing, which is almost ash — but not in a bad way. Freakin’ weird, but marvelous. Like with the black tea from this vendor, the leaves are extraordinarily long and beautiful.

After steeping, the tea is a rich, golden color and clear. It smells like raisins still, maybe with a bit of plum in there as well. It is not as cocoa-y but there’s still a suggestion around the edges.

The one thing I for sure am not getting that others are tasting and smelling is rose. That, I just don’t get, though there is a more generic floral flavor at the beginning of the sip. The tea has a distinctive raisin-like taste, that smooths out into a more hay-like note later in the sip.

If I buy one white tea, this will be it.

I’m pretty sure there’s still a silver needle out there for me somewhere. I may need to try Samovar’s again if they still have it, or try one from a new company I have yet to discover.

Flavors: Ash, Cocoa, Floral, Hay, Plums, Raisins

Preparation

I was honestly convinced this tea had some scent contamination when I first opened the package. I mean, it’s a white tea – why is it smelling like raisins and cocoa? I sniffed the outside of the package and it smelled like plastic, and then moved some leaf to the gaiwan and inhaled again. Raisins and cocoa. Okay. So, not contaminated, and also completely unlike any white tea I’ve ever had. Should be interesting, then.

Steep one notes: 3 minutes, boiling water, 2 g. leaf to 5 oz. water.

The leaves are HUGE. Huge and very minimally processed, which is to say they are unevenly shaped and sized. The liquor is now trying to be much more…green oolong. It’s buttery and floral to taste but there’s still some underlying malt and raisin. WHAT IS THISTEA??? It is really smooth, is what it is. And curiously addictive – I can’t seem to stop sipping it and I almost feel buzzed. Hmm… maybe this is what the phrase “tea drunk” means?

I like it. I like it alot.

Steep two: 4 minutes

A thinner, lighter brew this time. This was sweeter, less heavy on the florals but still really good. I truly do feel lightheaded- I’m writing it down if only to see if this happens the next time I drink this as well. Must be something about the Hawaiian terroir.

Steep three: 5 minutes

Now the liquor smells flowery again. Specifically, rose, which is awesome because I much prefer rose to jasmine in tea. This infusion is more floral in taste as well. This steeping is more of what I consider an oolong flavor profile. If I REALLY concentrate I can sort of get notes of hay that I associate with white teas as well. It’s quite the chameleon!

Steep four: 7 minutes

I let this steeping cool longer than I should have, but it was still nice. Same floral notes and an undertone of wood as well. I probably could get more steeps out of this, and I may try, but Tea Hawaii recommended only 4 so I’m stopping here for now.

What a fun tea! I loved how complex and variable it was. It is definitely a luxury tea and way too expensive to keep around in large quantities (especially with my inconsistent drinking habits) but it’s a great palate expanding adventure and I will savor my last two servings of this for sure!